Creole Vegetables On Basmati Rice

• 1 tablespoon olive oil
• 1 onion, diced
• 2 stalks celery, sliced
• 1 zucchini, sliced
• 1 summer squash, sliced
• 1 cup mushroom, chopped
• 1/2 cup green pepper, diced
• 2 garlic cloves, minced
• 1 (15 ounce) can diced tomatoes, fire roasted
• 1 (8 ounce) can tomato sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon honey
• 1/2 teaspoon chili powder
• 1/2 teaspoon celery salt
• hot sauce, to taste
• 2 teaspoons cornstarch (whisked into 2 T cold water)
• 4 cups basmati rice, cooked
• 1/2 cup parsley, for garnish

1. In a large pan heat oil over medium heat. Add onion and celery and cook until tender, about 5 minutes. Add zucchini, mushrooms, bell pepper, and garlic, and cook an additional 5 minutes.
2. Add the tomatoes, tomato sauce , Worcestershire, hone, chili powder, celery salt, and hot sauce. Bring to a boil, then reduce heat to low and simmer, covered, 20 minutes.
3. Whisk the cornstarch mixture into the sauce and cook over medium, stirring constantly, until slightly thickened. Serve over hot rice and garnish with parsley.

olive oil, onion, stalks celery, zucchini, summer, mushroom, green pepper, garlic, tomatoes, tomato sauce, worcestershire sauce, honey, chili powder, celery salt, hot sauce, cornstarch, basmati rice, parsley

Taken from www.food.com/recipe/creole-vegetables-on-basmati-rice-503991 (may not work)